pinch of yum top 25 recipes of 2013 ecookbook
TRANSCRIPT
TOP 25 RECIPES of 2013
HONEY CHICKEN SALAD WITH GRAPES + FETA
h t t p : / / p i n c h o f y u m . c o m / h o n e y - c h i c ke n - s a l a d - w i t h - g r a p e s -a n d - f e t a
1. Bring 2 large pots of water to boil. To one pot, add the raw chicken breasts. Cover and cook for about 20-30 minutes. To the other pot, add wheat berries and cook, uncovered, for about 20-30 minutes.
2. While chicken is cooking, chop the grapes in half. Slice a few green onions for topping. Whisk together the olive oil, honey, dressing, vinegar, and water. Keep grapes, green onions, and dressing in the refrigerator until ready to assemble.
3. Remove chicken from heat and check for doneness (white color throughout). Drain water and allow to cool for several minutes. When cool enough to handle, shred chicken with two forks or your hands. Season shredded chicken with salt and pepper.
4. Remove wheat berries from heat and check for doneness (chewy texture). If they’re still too crunchy for you, continue to cook for another 10 minutes, adding water as needed. Drain off all excess water when done cooking. Season with salt and pepper.
5. Combine all ingredients in a large bowl. Top with feta cheese, green onions, and almonds. Serves 8-10.
• 1 lb chicken breast• 1 bunch grapes (about 2-3 cups), cut in half• 1 cup uncooked wheat berries• salt and pepper to taste• 2 tablespoons olive oil• 1 tablespoon honey • ¼ cup homemade or storebought lemon dressing (I used Brianna’s brand)• ½ tablespoon vinegar• 2 tablespoons water• feta cheese and green onions for topping
INGREDIENTS
DIRECTIONS
NOTESThis salad can be refrigerated for 3-4 days. I recommend adding the grapes, green onions, almonds, and feta just before serving.
HEALTHY JAPAPEÑO SWEET POTATO CHICKEN CHILI• 1 1/2 lbs. chicken breasts• 5 cups chicken broth• 1 onion, minced• 2 cloves garlic, minced• 1 jalapeno, minced• 2 tablespoons butter or olive oil• 2 teaspoons chili powder• 1/2 teaspoon salt• 2 large sweet potatoes, peeled and diced (about 4 cups)• 2 14 ounce cans fire roasted tomatoes with garlic, undrained• 1 14 ounce can black beans, drained• 3 tablespoons ground flaxmeal• cilantro and Cotija cheese for topping
1. Poach the chicken: Bring the chicken broth to a rolling boil and add the raw chicken breasts. Cover and cook for 5 minutes. Turn off the heat and let the chicken continue to cook in the broth for another 20 minutes. Remove the chicken, let cool, and shred with two forks. Reserve 2 cups of broth. Keep chicken in the fridge until ready to use (I did this a day in advance and just stored my chicken and broth together in the fridge).
2. Saute the veggies: Heat the butter in a large soup pot over medium high heat. Add the onion, garlic, and jalapeño and saute until tender. Add the chili powder, salt, and sweet potatoes. Saute until the sweet potatoes are lightly browned. Add the fire roasted tomatoes, black beans, shredded chicken and reserved broth. Stir and cover with a tight fitting lid. Keep over medium heat for 45 minutes without stirring (see notes).
3. Make it saucy: After 45 minutes, uncover and you’ll see a bunch of chicken and veggies with hardly any liquid. Perfect. Add 2 cups of water (or less, as needed) and stir to combine. Add the flax and stir again. Season with salt and pepper and serve topped with cilantro and Cotija cheese. Serves 8.
INGREDIENTS
DIRECTIONS
NOTES It works best to use a nonstick pot. If your pot is NOT nonstick, be sure to stir periodically and add some water to prevent sticking and burning.
h t t p : / / p i n c h o f y u m . c o m / h e a l t h y - j a l a p e n o - s w e e t - p o t a t o -c h i c ke n - c h i l i
CHOPPED THAI CHICKEN SALAD
h t t p : / / p i n c h o f y u m . c o m / c h o p p e d - t h a i - c h i c ke n - s a l a d
For the salad:• 2 boneless skinless chicken breasts• 1 small head green or white cabbage (2
cups shredded)• 1 large carrot (1 1/2 cups shredded)• 1 green papaya (1 1/2 cups shredded)• 1/2 cup fresh cilantro• 1/2 cup green onions• 1/2 cup chopped peanuts
For the dressing:• 2 cloves garlic• 3 bird’s eye chili peppers (sub 1/2
teaspoon minced hot pepper)• 2 tablespoons soy sauce• 2 tablespoons vinegar• 2 tablespoons sugar• 1 tablespoon fresh lime juice• 1 tablespoon oil• 1/2 teaspoon fish sauce• 1/4 cup peanut butter• 1/4 cup water
1. Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
2. Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
3. Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
4. Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve. Serves 4-6.
INGREDIENTS
DIRECTIONS
NOTES This homemade peanut dressing is very versatile and I often use it for other Thai recipes.
SOUTHWESTERN QUINOA BLACK BEAN CASSEROLE• 3 large cloves garlic, minced• 1 onion, minced• 2 jalapenos, seeds and ribs removed, minced• 1 tablespoon oil• 4 1/2 cups cooked black beans, rinsed• 1 1/4 cup vegetable broth• 2 cups cooked quinoa• 1/2 teaspoon cayenne pepper• 1 teaspoon chili powder• 1 teaspoon cumin• 4 bell peppers, diced (mine were red and yellow)• 1 1/4 cup shredded Mexican cheese• sliced green onions
1. Black beans: Heat oil in a large skillet over medium-high heat. Add the garlic, onion, and jalapeno, sauteing for 4 minutes and stirring occasionally. Stir in broth and black beans. Bring mixture to a boil and cook for 5 minutes. Mash beans to desired consistency. Taste and season with salt. In a dry nonstick skillet over medium high heat, toss and toast the cooked quinoa with the cayenne, chili powder, cumin, and salt for 1-2 minutes. Taste and season with salt. Set aside.
2. Peppers: In the same dry nonstick skillet over medium high heat, place the diced peppers and wait for 2-3 minutes before stirring. Let them “roast” for another few minutes before removing from the heat.
3. Assemble: Preheat oven to 375 degrees. Spoon black bean mixture into a glass baking dish coated with cooking spray. Top with quinoa, bell peppers, and cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until the top layer of cheese was golden and bubbly. Sprinkle with green onions and let cool for at least 10 minutes (otherwise it will be too runny). Serves 9.
INGREDIENTS
DIRECTIONS
NOTES I used an 8 inch square baking dish and it was VERY full. You could also spread this into a thinner casserole by using a 9x13
h t t p : / / p i n c h o f y u m . c o m / s o u t h w e s t e r n - q u i n o a - a n d - b l a c k -b e a n - c a s s e r o l e
CREAMY GARLIC CAULIFLOWER RICE
h t t p : / / p i n c h o f y u m . c o m / c r e a m y - c a u l i f l o w e r - g a r l i c - r i c e
• 6-8 cups chopped cauliflower• 4 cups vegetable broth + 2 cups water• 1/2 cup milk• 1 1/2 cups brown rice (I used a brown rice blend)• 1 teaspoon salt (plus more to taste!)• 2 tablespoons butter• 6-8 cloves minced garlic• 1/2 cup Mozzarella cheese for topping (more to taste)
1. Cook the rice according to package directions. Set aside.2. Bring the vegetable broth and water to a boil in a large pot. Add the cauliflower and
boil for about 10 minutes, until tender. Transfer cauliflower pieces to a blender or food processor.
3. Puree the cauliflower, adding milk or extra vegetable broth to get a smooth, creamy consistency. Season with salt. Pour over the cooked rice and stir to combine.
4. In a large nonstick skillet, melt the butter and add the garlic, sauteing over low heat until the garlic is very fragrant, about 3-5 minutes. Add the creamy rice mixture and stir until butter and garlic is incorporated. Add cheese on top or stir it throughout the rice to get it melted. Season with additional salt and pepper to taste. Serves 8.
INGREDIENTS
DIRECTIONS
NOTES This is a blank canvas! You can add any kind of herbs, vegetables, or meat to this to customize it to your tastes.
CREAMY CAULIFLOWER SAUCE• 8 large cloves garlic, minced• 2 tablespoons butter• 5-6 cups cauliflower florets• 6-7 cups vegetable broth or water• 1 teaspoon salt (more to taste)• 1/2 teaspoon pepper (more to taste)• 1/2 cup milk (more to taste)
1. Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
2. Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
3. Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil. Makes about 5 cups.
INGREDIENTS
DIRECTIONS
NOTES This is Pinch of Yum’s most pinned, most viewed, most commented, highest rated recipe! You can make this vegan by using olive oil and plain almond milk.
h t t p : / / p i n c h o f y u m . c o m / c r e a m y - c a u l i f l o w e r - s a u c e
HOMEMADE CREAM OF CHICKEN SOUP
h t t p : / / p i n c h o f y u m . c o m / h o m e m a d e - c r e a m - o f - c h i c ke n - s o u p
• 2 1/2 cups chicken broth• 1 1/2 cups milk• 3/4 cup flour• 1 tablespoon seasoning mix (or 1/2 tsp. onion powder, 1/2 tsp. garlic powder, 1/2 tsp.
black pepper, 1 tsp. salt, 1/2 tsp. parsley, etc)
1. Combine the chicken broth and 1/2 cup of the milk in a large saucepan. Bring to a low boil.
2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools. Makes about 3 cups.
INGREDIENTS
DIRECTIONS
NOTES The seasoning possibilities are really open-ended. I change the spices I use every time I make this depending on how I will use it. The texture can get lumpy really quickly so I suggest keeping the heat as low as possible and whisking continuously for a more smooth consistency.
CROCKPOT MEXICAN CHICKEN
h t t p : / / p i n c h o f y u m . c o m / c r o c k p o t - m e x i c a n - c h i c ke n
• 1 jar of your favorite salsa (I like to use 1 1/2 jars... just because)• 3 1/2 cups water• 1 lb. chicken breasts• 1 lb. dry pinto beans, rinsed• 2-3 tablespoons taco seasoning (1 packet if using store bought)• 2 ounces or more light cream cheese (totally optional - just adds creaminess)• salt to taste
1. If you can, soak the beans overnight in a bowl of water. This helps them soften and cook more quickly.
2. Place the pinto beans, salsa, and water in a slow cooker or Crockpot. Stir to get the liquid in and around the beans. Place the chicken breasts on top. Cover and cook on high for 4-5 hours or low for 7-8 hours.
3. After about 3 hours, remove the lid and check on the mixture. Stir to keep the beans from sticking to the bottom and add a little more water if necessary. Don’t open the lid more than once or twice - it adds to the cooking time.
4. When the beans and chicken are cooked, gently shred the chicken with two forks. It should shred very easily. Add the taco seasoning and cream cheese and let the mixture sit for another 15-30 minutes. Serve with rice, tortillas, or chips. Top with avocado, cheese, and cilantro. Serves 16.
INGREDIENTS
DIRECTIONS
NOTES If you use canned beans, omit the water and reduce the amount of cooking time. Also, if you are worried about the chicken getting dry, remove the chicken breasts after 3 hours or so when they are fully cooked, store in the fridge, and add them back in at the end.
BAKED MOZZARELLA CHICKEN ROLLS• 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)• 1 cup whole wheat Italian style bread crumbs• 6 tablespoons grated Parmesan cheese, divided• 5 ounces fresh baby spinach• 1 clove minced garlic and olive oil for sauteeing• 1/2 cup part-skim ricotta cheese• 1/3 cup beaten egg whites (I used something similar to Egg Beaters)• 3 ounces fresh mozzarella cheese, thinly sliced• 1 cup marinara sauce• fresh basil for topping
1. Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
2. Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
3. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
4. Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil. Serves 8.
INGREDIENTS
DIRECTIONS
NOTES Don’t try to cram all the pieces too close together because if the sides are touching each other, they won’t get crispy. Leaving a little space between each piece allows the breadcrumbs to bake, brown, and crispify perfectly.
h t t p : / / p i n c h o f y u m . c o m / b a ke d - m o z z a r e l l a - c h i c ke n - r o l l s
GARLIC BUTTER SPAGHETTI WITH HERBS
h t t p : / / p i n c h o f y u m . c o m / g a r l i c - b u t t e r - s p a g h e t t i - w i t h - h e r b s
• 1 lb. whole wheat spaghetti• 6 tablespoons butter + more for serving• 8 cloves garlic, minced• 1 large bunch basil, chopped• 1 large bunch baby spinach, chopped• 2 teaspoons salt• 1 teaspoon black pepper• Parmesan cheese for topping.
1. Cook the spaghetti according to package directions.2. Meanwhile, heat the butter together in a large nonstick skillet over medium low heat.
Add the minced garlic and saute for 3-5 minutes, until soft and fragrant. Be careful not to burn or over-brown the garlic because it will taste bitter. Low and slow is the winner here.
3. Chop the spinach and basil (I had about 5 cups total - it reduces quite a bit as it wilts) into small bite-sized pieces and add to the skillet, stirring for just a minute or two to get the greens softened slightly. Season with salt.
4. Add the spaghetti to the skillet. Toss well to combine, add the cheese, a pat of butter, extra herbs, and season with salt and pepper. Serves 8.
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DIRECTIONS
NOTES For the leftovers, I added a can of roughly chopped fire-roasted whole tomatoes and about 1/2 cup of vegetable broth. I simmered it for an additional 10 minutes. It was so good!
MEXICAN POLENTA PIE• 1 lb. pork butt or pork shoulder (a large semi-fatty cut of meat with no bones)• 1 lb. dry pinto beans, soaked• 12 oz. light beer + 12 oz. water (just refill the bottle)• 1 14 oz. can diced tomatoes• 1 16 oz. jar salsa• 1 packet taco seasoning• 6-8 cloves garlic, minced• 1 1/2 cups polenta• 6 cups water• 1 14 oz. can corn, drained and rinsed• salt and pepper to taste (be generous!)• shredded cheese, cilantro, and salsa for topping
1. Place the pork, beans, beer, water, tomatoes, salsa, seasoning, and garlic in the slow cooker. Cook on high for 4 hours or low for 6-7 hours. When pork is cooked through and beans are tender, shred the pork in the slow cooker with two forks.
2. Bring water to a boil in a large non-stick pan; add a pinch of salt. Add polenta and cook over medium low heat. It will splatter, so be careful! After a while the polenta should stop bubbling - stir in the corn. Continue stirring every once in a while to prevent it from sticking all over the bottom. It will thicken as it cooks - cook for about 20-25 minutes for a soft polenta, adding more water if necessary and seasoning it with salt and pepper.
3. Preheat the broiler. Arrange the meat and bean mixture in the bottom of a large pie, casserole, or baking dish and spread the polenta over the top. Cover with cheese (I used about a cup of shredded Mozzarella). Place under a broiler for a few minutes until cheese is melted. Serves 12.
INGREDIENTS
DIRECTIONS
NOTES This would also be great with some roasted bell peppers added to it or some chopped chipotle peppers! I couldn’t even fit all the filling or polenta in the casserole dish that I used. It would easily fill a 9x13 or larger baking dish or two pie dishes. Also, soaking the beans overnight will help ensure that they are fully cooked when the pork is ready.
h t t p : / / p i n c h o f y u m . c o m / m e x i c a n - p o l e n t a - p i e
FILIPINO PANCIT
h t t p : / / p i n c h o f y u m . c o m / f i l i p i n o - p a n c i t
• 2 lbs. uncooked noodles – this version used a combination of pancit and vermicelli• 4 cups sliced mixed veggies: cabbage, carrots, bell peppers, and green onions• 1 lb. lean pork, cut into very small pieces• ½ cup oil• 1 onion, minced• 1 tablespoon soy sauce• 6 cloves garlic, crushed• 1 pork bouillon cube• 6 cups water
1. Soak the vermicelli in water for about 5 minutes or until soft.2. Brown the pork in the oil with the soy sauce, garlic, and onion.3. Add the water and bouillon cube to the pork and bring to a low simmer. Add the
vegetables and cook for 5-10 minutes. Add the uncooked pancit noodles and soaked vermicelli. Simmer over low heat until the noodles soak up all the broth.
INGREDIENTS
DIRECTIONS
NOTES This recipe is from the aunties and cooks at the orphanage where Bjork and I lived and worked for a year in Cebu City, Philippines. We were so fortunate to not only get to have them teach us how to make these delicious recipes but to also have the chance to eat these noodles on a regular basis!
CARAMELIZED SALMON
1. Combine the sugar, salt, and black pepper in a shallow bowl. Dip each filet into the bowl and coat the entire surface of the salmon with the sugar/salt mixture.
2. Heat a little bit of olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down in the pan, and saute for about 5 minutes. If you’re worried about the burnt sugar in the pan (or if there’s too much oil/liquid) just drain it off or spoon it out of the pan. If there’s a lot of oil splattering, turn the heat down. I would not recommend going higher than medium heat.
3. Flip each salmon filet (carefully! keep the skin on there because it helps the filets hold together) and saute for another 2-3 minutes. Flip to the side and saute each of the sides for another 2-3 minutes, if the filet is thick enough.
4. Preheat the broiler to 450 degrees. Sprinkle the top of each salmon filet with a teaspoon or two of additional sugar/salt mixture. Transfer the pan from the stovetop into the oven. Let the salmon broil for 5-10 minutes, checking occasionally to make sure it’s not burning. The sugar in the pan might look burnt but that’s okay as long as the tops of the salmon are looking golden brown. When the salmon is done cooking, remove from the oven and allow to cool for a few minutes (that sugar gets HOT). Gently peel off the skin before eating - it will be very dark because it’s totally caramelized with sugar, and it should come off very easily. Serves 4.
INGREDIENTS
DIRECTIONS
h t t p : / / p i n c h o f y u m . c o m / c a r a m e l i z e d - s a l m o n
• 1/2 cup sugar• 2 1/2 tablespoons coarse sea salt, pulsed gently in a food processor• a few dashes of freshly crushed black pepper• 16 ounces wild caught salmon, cut into 4 filets, with skin• olive oil
NOTES If you’re using regular table salt, start with just 2 teaspoons and add more salt as necessary.
HOISIN PORK WITH RICE NOODLES
h t t p : / / p i n c h o f y u m . c o m / h o i s i n - p o r k - w i t h - r i c e - n o o d l e s
• 1/3 cup soy sauce• 1/4 cup water• 3.5 tablespoons sesame oil or canola oil• 2 tablespoons honey + 1 tablespoon sugar• 1 dash fish sauce• 3 tablespoons vinegar + a squeeze of lime if you have it• 5 cloves finely minced garlic• 1 piece fresh grated ginger (1-2 tablespoons)• 1 minced hot pepper (i.e. jalapeno, chili pepper, etc)• 3 tablespoons hoisin sauce• 3 tablespoons peanut butter (optional)• 1 1/2 lbs. pork cut into thin strips (mine was called “pork stroganoff”)• 9 oz. rice noodles• grated carrots, chopped scallions, chopped peanuts, cilantro
1. Whisk all the sauce ingredients together (soy sauce, water, oil, honey, sugar, fish sauce, vinegar, garlic, ginger, peppers, hoisin, and peanut butter). You could also puree the sauce in a food processor to get the garlic, peppers, and ginger smooth.
2. Marinate the pork in the sauce overnight or for at least a few hours. I did mine overnight and then some, about 15 hours.
3. Heat a nonstick skillet over medium high heat and stir-fry the pork until browned on the outside. I found that there wasn’t a whole lot of extra sauce after marinating, but I discarded the little bit that was left. Serves 6.
INGREDIENTS
DIRECTIONS
NOTES If you are a sauce person, make extra sauce and set it aside just for tossing with the finished dish. The noodles tend to soak up all the sauce and can get dry without a little something extra.
FILIPINO SPAGHETTI
1. Cook the noodles according to package directions. Set aside.2. Place the garlic, onion, and oil in a large saucepan or skillet. Saute for 3-4 minutes or
until soft and fragrant. Add the ground pork and brown the meat until it’s completely cooked.
3. Add the minced vegetables and hot dog pieces and stir to combine. Add the water and allow the mixture to simmer for 10-15 minutes. Add the tomato sauce and tomato paste to the meat and continue to simmer the mixture for another 10-15 minutes. Add the evaporated milk and salt and stir until incorporated.
4. Combine the noodles and the sauce in a large pot or mixing bowl. Top with grated cheese. At Cherne they grate a processed cheese similar to Velveeta and let it melt into the top layer of the spaghetti. Serves 12.
INGREDIENTS
DIRECTIONS
h t t p : / / p i n c h o f y u m . c o m / f i l i p i n o - s p a g h e t t i
• 1 lb. spaghetti noodles• 1 lb. Italian tomato sauce (the kind they used was called “Italian” but tasted sweet and
was very smooth in texture)• 8 ounces tomato paste• 2 tablespoons minced onion• 2 tablespoons minced garlic• 2 tablespoons oil• 1 lb. ground pork• ½ cup minced carrots and red peppers• 2 cups diced or thinly sliced hot dogs• 1 cup water• 1 tablespoon salt• 1 teaspoon seasoning mix• 7 ounces evaporated milk• grated cheese for topping (they use a processed cheese similar to Velveeta)
NOTES This is another recipe from the orphanage where Bjork and I lived and worked for a year in Cebu City, Philippines. This was always served at all the kids’ birthday parties!
CARNITAS TAMALE PIE
h t t p : / / p i n c h o f y u m . c o m / c a r n i t a s - t a m a l e - p i e
1. Preheat oven to 400 degrees. Whisk the cornmeal, flour, salt, baking powder, and sugar. Stir in the oil until the mixture makes soft crumbs. Whisk in the milk and egg. Add the cream corn and green chiles and stir until just combined. Bake in a 9-inch square pan (or larger, depending on how thick you want it) for 25 minutes or until set. Since it’s a tamale-like base, it won’t be completely dry like a cornbread. It’s supposed to be just a little mushy.
2. Poke holes in the crust with a fork. Pour the enchilada sauce over the crust. Squeeze or drain excess moisture out of the carnitas and arrange on top of the crust. Sprinkle with cheese.
3. Reduce oven temperature to 350. Cover with foil, return to oven, and bake for 20 minutes. When everything is heated through, remove foil and let bake for another 5-10 minutes or until cheese is melted and bubbly. Top with chopped cilantro, allow to cool for 5 minutes, and cut into slices or scoop into bowls. Serves 9-12.
INGREDIENTS
DIRECTIONS
• 2/3 cup all-purpose flour• 1/2 cup yellow corn meal• 3 tablespoons granulated sugar• 1 tablespoon baking powder• 1/4 teaspoon salt• 2 tablespoons vegetable oil• 1 can diced green chiles• 1/3 cup milk• 1 egg• 1 can cream corn• 2-3 cups leftover carnitas• 1 cup enchilada sauce• 1 cup shredded white cheese (Jack, White Cheddar, Pepperjack, etc.)
NOTES This is a combination of two popular Pinch of Yum recipes - the Easy Crockpot Carnitas and the Chicken Tamale Pie!
VEGGIE ALFREDO LASAGNA
1. For the cauliflower sauce: Saute the garlic with the butter in a large nonstick skillet over low heat until the garlic is soft and fragrant. Bring the cauliflower in the water or broth for 7-10 minutes or until cauliflower is fork tender. Do not drain. Use a slotted spoon to transfer the cauliflower pieces to a blender or food processor. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes or until very smooth.
2. For the lasagna: Preheat oven to 375 degrees. Boil the lasagna noodles for a few minutes until they are just starting to soften but still stiff and cool enough to handle.
3. Spread a spoonful of cauliflower sauce on the bottom of a 9 inch square glass baking dish with a drizzle of olive oil to prevent sticking. Layer lasagna noodles, 1/2 cup sauce, one fourth of the veggies, a good sprinkle of salt, 1/2 cup cheese, and 1/4 cup sauce (I put sauce in each layer twice - once under the veggies and once on top). Repeat layers 4 times, ending with noodles. Cover the top noodle layer with 1/2 cup sauce and the remaining 1 cup of cheese.
4. Cover with greased foil and bake for 25 minutes. Remove the foil and bake uncovered for another 10-20 minutes or until the cheese is golden brown to your liking. Cool for a few minutes before cutting and serving. Serves 9.
INGREDIENTS
DIRECTIONS
h t t p : / / p i n c h o f y u m . c o m / v e gg i e - a l f r e d o - l a s a g n a
For the cauliflower Alfredo sauce• 5 large cloves garlic, minced• 1 tablespoons butter• 5 cups cauliflower florets• 6-7 cups vegetable broth or water• 1 teaspoon salt (more to taste)• ½ teaspoon pepper (more to taste)• ½ cup milk (more to taste)• Parmesan cheese to taste
For the lasagna• 10 lasagna noodles• 4 cups cauliflower Alfredo sauce• 5 cups veggies (I used chopped fresh
greens, grated carrots, fresh and canned tomatoes)
• 3 cups mixed shredded cheese like Mozzarella, Provolone, or Parmesan
• salt and pepper to taste
NOTES I used a combination of fresh diced tomatoes and canned diced tomatoes. If you do use tomatoes, be sure to drain the excess liquid out before adding them to the lasagna, otherwise it will be too watery. I also found that sprinkling salt over each of the veggie layers helped it to be more flavorful, especially as leftovers.
CHOCOLATE CARAMEL OATMEAL BARS
h t t p : / / p i n c h o f y u m . c o m / c h o c o l a t e - c a r a m e l - o a t m e a l - b a r s
1. Preheat the oven to 350 degrees. Combine the flour, oats, sugar, baking soda, and salt in a large mixing bowl. Melt the butter, let it cool, and pour into the mixing bowl with the dry ingredients. Stir (I just used a wooden spoon) until a soft dough forms. It should be just slightly crumbly. If the dough feels wet and heavy, add a little more flour.
2. Press 3/4 of the dough into a 9x13 baking dish. Reserve the remaining 1/4 for topping. Bake for about 13 minutes or until the top is barely golden brown.
3. While crust is baking, unwrap caramels and melt in the microwave with the cream. Stir until the mixture is smooth and pourable.
4. Sprinkle chocolate chips over the baked crust. Pour the melted caramel over the chocolate chips. Crumble the remaining dough with your fingers (add a little more flour if it’s not crumbly enough) and sprinkle over the top of the bars. Bake for another 15-20 minutes, until the top layer is golden brown. Let stand for until the caramel is cooled. Serves 12-16.
INGREDIENTS
DIRECTIONS
NOTES This is a family favorite! We make these every summer when we go up to the cabin.
• 1 1/2 cup all purpose flour• 1 1/3 cup rolled oats• 1 cup brown sugar• 3/4 teaspoon baking soda• 1/2 teaspoon salt• 9 tablespoons salted butter, melted and slightly cooled• 12 ounces semisweet chocolate chips• 40 soft caramel candies• 6 tablespoons heavy whipping cream
THE WORLD’S BEST CHOCOLATE OATMEAL CAKE
1. Preheat oven to 350. With an electric mixer, cream the butter and sugars. Add the eggs and mix well. Add flour, soda, salt and cocoa and mix until just incorporated. The batter will be very thick. Add water to oatmeal and let stand for a few minutes. Once oats are soft, add oats/water mixture to the batter and mix well. Stir in half of the bag of chocolate chips (6 ounces). Pour into a greased or buttered rectangular 9x13 cake pan. Sprinkle the top of the cake with the rest of the bag of chocolate chips (6 ounces).
2. Bake at 350 for 30-40 minutes or until the surface springs back lightly when touched and your house smells amazing. Do not overbake. Let cool completely.
3. For the frosting, melt the butter, sugar, and milk in a large saucepan over medium-low heat. Bring to a boil and boil for 30 seconds.
4. Reduce heat to low and add chocolate chips and marshmallows. Stir or whisk until frosting is smooth. Pour immediately over the cooled cake. The frosting crystallizes almost immediately as it cools so it’s important to get it on the cake while it’s still piping hot. Allow the frosted cake to cool for 5 minutes before serving. Or... not.
INGREDIENTS
DIRECTIONS
NOTES You can substitute rolled oats for the quick cooking oats, but soak them in hot water for 10 minutes before mixing up the batter so that they soften up a little bit.
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For the cake:• 1 cup brown sugar• 1 cup white sugar• 1/2 cup butter, melted• 2 eggs, lightly beaten with fork• 1 3/4 cups flour• 1 teaspoon baking soda• 1/2 teaspoon salt• 1 1/2 tablespoons unsweetened cocoa
powder
• 1 cup quick cooking oats• 1 3/4 cups boiling water• 1 12 oz bag chocolate chips, divided
For the frosting:• 6 tablespoons butter• 6 tablespoons milk• 1 1/2 cups sugar• 1/2-3/4 cup chocolate chips
(Ghirardelli again, please)• 1/2-3/4 cup mini marshmallows*
BREAD PUDDING WITH HOT BUTTER RUM SAUCE
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1. For the bread pudding, cut or tear bread into pieces and place in a large bowl. In a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon, vanilla, raisins, and 2 1/2 tablespoons rum. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes.
2. Preheat oven to 350 degrees. Add 4 beaten eggs to the soaked bread mixture and stir gently. The bread should be completely saturated with the egg and milk mixture. Pour into a buttered 9-inch square baking dish and bake for 40-50 minutes until the top is browned and the middle is set. Do not overbake or the bread pudding will become dry.
3. For the sauce, melt the heavy cream, white sugar, and butter in a medium saucepan over low heat. Do not boil or the mixture will start to crystallize. When sugar has dissolved, add 1 1/2 tablespoons rum. Pour the warm sauce over each slice of bread pudding before serving. Serves 12.
INGREDIENTS
DIRECTIONS
NOTES Store leftovers in the fridge and keep the sauce in a separate container. To reheat an individual slice, place it in a bowl with a spoonful of sauce on top and stick it in a 350 degree oven for 5-10 minutes or a minute in the micro. Voila! Saucy and perfect.
• 7-8 cups torn or cubed French bread• 3/4 cup dark brown sugar• 3 cups milk• 4 tablespoons butter• 1 teaspoon cinnamon• 1 teaspoon vanilla• 2/3 cup raisins• 1/4 cup rum, divided• 4 beaten eggs• 1/3 cup heavy cream• 1 cup white sugar• 1/2 cup butter
MINI CHOCOLATE THUMBPRINT COOKIES
1. Preheat the oven to 350. Cream the butter and the sugar until smooth. Add the 1/3 cup cocoa powder and mix until incorporated.
2. In a separate bowl, combine the flour, salt, baking soda, and baking powder. Add to the butter mixture and mix until just combined. Roll into small balls and make an indent with your thumb in the center of the ball. Bake for 7-9 minutes or until dry looking and lightly cracked on the surface but still very soft. I left mine a little bit underdone so they were softer and fudgier, almost like a brownie.
3. When they come out of the oven, press the centers down again to make a more defined well for the frosting. Allow to cool.
4. Whisk the cocoa powder, powdered sugar, hot water, and vanilla. Spoon the frosting into the centers of the cookies and add sprinkles. Allow frosting to set before storing in tins. Makes 2-3 dozen cookies.
INGREDIENTS
DIRECTIONS
NOTES Store at room temperature or in the freezer after the frosting has set.
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• 2 sticks + 2 tablespoons of butter, softened• 3/4 cup sugar• 1/3 cup cocoa powder• 2 cups flour• 1/2 teaspoon salt• 1/2 teaspoon baking soda• 1 teaspoon baking powder• 3 tablespoons cocoa powder• 1 heaping cup powdered sugar• 2-3 tablespoons hot water• 1 teaspoon vanilla• holiday sprinkles
HOMEMADE CINNAMON SWIRL BREAD
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1. Mix the 2 tablespoons sugar with the warm water in a very large bowl. Add the yeast and do not stir. Let it sit until creamy, about 5 minutes. Add the oil, salt, and flour. Mix by hand, adding more flour as necessary until the dough forms a large, soft ball. Flour a table or work surface and knead the bread for 5-10 minutes.
2. Place the dough in a lightly oiled bowl and brush the top with a little extra oil (I typically just use olive oil for this). Cover the bowl with a damp towl and let the dough rise in a warm place for 1 hour. It should be very puffy. Divide the dough in half and punch it down.
3. Preheat the oven to 350 degrees. Roll each half into a large rectangle. For more tight rolls in the bread, roll the dough thinner. For thicker softer rolls in the bread, roll thicker. It’s up to you and it tastes great either way. Mix the cinnamon and sugar in a small bowl and sprinkle over each loaf. Be generous. Roll up the loaves tightly and let rest for a few minutes before putting in the oven.
4. Bake on a cookie sheet or baking stone for 30 minutes, or until it sounds hollow. When in doubt, overbake this one. It might look brown on the outside, but that’s okay because the inside really needs to bake all the way to get the layers filled out. And it’s really really helpful to let the bread cool before cutting into it, otherwise it has a tendency to sink down where you cut it. Slice diagonally and eat plain, toasted, or as French Toast.
INGREDIENTS
DIRECTIONS
NOTES Regular all-purpose flour will work for this recipe, but I preferred high-gluten bread flour because it seemed to fill out the loaf a little bit more. With the regular flour, I found that there were more gaps in between the cinnamon swirl layers. This recipe, as directed, makes 2 loaves.
• 2 tablespoons sugar• 1 cup warm water• 2 1/2 teaspoons yeast• 2 1/2 cups high gluten bread flour (add extra as needed)• 1 teaspoon salt• 2 tablespoons olive oil• 2 tablespoons cinnamon• 1/2 cup white sugar
CHOCOLATE CHIP COOKIE BROWNIES
1. With an electric mixer, cream butter and sugars in a small mixing bowl. Add vanilla and egg; cream again until smooth. Add the flour, baking soda, and salt. Stir gently until incorporated. Stir in chocolate chips. Store in refrigerator until ready to use.
2. Preheat oven to 350 degrees. Prepare brownie batter as directed. Pour batter into a glass 8x8 or 9x9 baking dish. Scatter pieces of cookie dough over the top of the brownie batter. In my 8x8 square pan, I was able to get about 2/3 of the cookie dough to fit over the brownies and I just saved the rest for regular cookies. Press gently on the dough just until it starts to sink down into the batter a little bit.
3. Bake for 35-40 minutes (35 for gooey, 40 or more for fully baked), covering with foil if you need to keep the cookies from getting too brown on top. Let stand for 15-20 minutes and cut into pieces for serving. Serves 9-12.
INGREDIENTS
DIRECTIONS
NOTES Beware of taking these out too early because the cookies look brown - usually when I do that, the brownies are still underdone and they sink down in the middle. I found that it was easiest to alternate baking them covered and uncovered for 10 minutes at a time. This allows the brownies to bake without the cookies getting too brown.
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• 1 stick salted butter (1/2 cup, very soft)• 3/4 cup white sugar• 2 tablespoons brown sugar, packed• 1 egg• 1/2 teaspoon vanilla• 1 cup + 2 tablespoons flour• 1/2 teaspoon baking soda• 1/4 teaspoon salt• 1 cup chocolate chips• 18.9 ounce brownie mix - my all-time favorite is Ghirardelli Double Chocolate • eggs, oil, and water for the brownie mix
PERFECT CHOCOLATE CHIP COOKIES
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1. Turn the oven on to 350 degrees. Put the butter in the oven in a stainless steel bowl as it’s preheating until about half of the butter is melted. Turn the oven off. Let the butter come back to room temperature and cool to a solid state.
2. Add the sugar, maple syrup, and vanilla to the bowl with the butter. Cream with electric mixers until well mixed. Add the eggs and beat on high speed for 1 minute.
3. Measure in the flour, baking soda, and salt. You can do this in a separate bowl, but I usually just dump it all into the mixing bowl. Slowly mix with the electric mixer on low speed, scraping the sides, until all the flour is incorporated. Add additional flour until the dough takes on a dry-to-the-touch texture. Stir in the chocolate chips.
4. Preheat the oven to 375 degrees. When the dough is firm, roll 2 tablespoons or more into high, round balls. Place on a baking sheet a few inches apart and bake for 8-12 minutes. Sorry for the discrepancy - our oven here is so hard to read (literally, there are no temperature markings) so I usually just watch them after 8 minutes to see when they look ready. You want to take them out when they are puffy and just a tiny bit brown on the tops and edges. Let stand for a few minutes - they will lose a little of their puffiness but they should stay thick and hold together well.
INGREDIENTS
DIRECTIONS
NOTES If your first batch comes out a little flat, I would suggest adding more flour (up to 1/2 cup). These are not meant to be flat and usually the flatness comes from not having enough flour.
• 15 tablespoons salted butter (about 225 grams)• 1 1/2 cup white sugar• 1 tablespoon brown sugar• 2 tablespoons real maple syrup• 2 teaspoons vanilla extract• 2 eggs• 2 1/4 cup all purpose flour (add more by feel)• 1 teaspoon baking soda• 1/2 teaspoon salt• 1 bag Hershey’s semisweet chocolate chips
TOP 25 RECIPES of 2013
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